Dairy-Free Chicken Noodle Soup – Gluten-Free option
Comforting homemade chicken noodle soup full of flavor and packed with protein and fresh produce. Make this classic chicken noodle soup in 30 minutes. This easy recipe is dairy free and can be made with gluten-free pasta.
Fall and winter bring cold nights which means it is soup season. Also any parents or caregivers know its cold and flu season for kids when the temperature drops. A steaming bowl of this easy chicken noodle soup recipe chases away the cold…literally.
Why you’ll love this easy recipe:
- Perfect comfort food
- Dairy free
- Gluten-free option
- Use leftover chicken for a 30 minute dinner
- Easy recipe with simple ingredients
- 1 pot meal
Ingredients for homemade chicken noodle soup:
- Chicken stock – make your own homemade chicken broth or I love to use Better Than Bouillon for a delicious roasted chicken base
- Noodles – pick your favorite pasta noodles. My kids love the “twisty noodles” so I always use wide egg noodles
- Celery, Onions, and Carrots – this combination is called mirepoix, which is the foundation of all kinds of soups
- Olive oil – to sauté the fresh vegetables
- Cooked chicken – there are so many options for cooked chicken: boneless skinless chicken breasts, chicken thighs, rotisserie chicken, homemade baked whole chicken, or even leftover turkey
- Salt and pepper – add salt and pepper to your taste preference
- Parsley – dried or fresh parsley creates a nice garnish at the end
Gluten-free ingredient variations:
- Chicken stock – Better Than Bouillon has gluten-free ingredients but it is made in a facility that has gluten, people with Celiac Disease should not use it. Swanson 100% Natural Gluten-Free Chicken Broth is a great alternative
- Gluten-free noodles – use gluten-free fusilli pasta or gluten free egg noodles
- Rice – swap out the noodles all together and add 1-2 cups of cooked rice
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Optional ingredients to add:
- Bay leaf – 1 or 2 dried bay leaves adds another layer of flavor
- Garlic – 2 cloves of minced garlic
- Fresh Dill – add 1-2 tablespoons when garnishing with the parsley
- Rosemary – 1/2 teaspoon of dried rosemary or 1/2 tablespoon of fresh rosemary
- Thyme – 1/4 teaspoon of dried thyme or 1 teaspoon of fresh thyme
- Peas – add 1 cup of frozen peas right before serving
- Lemon Juice – a small squeeze of a fresh lemon will add a splash of acid to brighten the flavor
Try out these other delicious dinner recipes:
- Sweet and Sour Meatballs – gluten and dairy free options
- Easy Cast Iron Pork Chops – Gluten and Dairy Free – only takes 15 minutes
- Easy Grilled Chicken Alfredo Recipe – 3 Ingredients – only takes 30 minutes and gluten free sauce
- Spicy Chinese Chicken 3 Ingredient Chili Garlic Sauce – only takes 20 minutes
- 5-Ingredient Chicken Casserole – easy freezer meal
- Homemade Sloppy Joes – easy freezer meal
- Easy Chicken Pot Pie
How to make Dairy-Free Chicken Noodle Soup:
1. Cut up the vegetables for the mirepoix
Chop up the carrots, onions, and celery.
2. Sauté the vegetables
Heat the olive oil up to medium heat in a large pot or Dutch oven. Sauté the chopped carrots, onion, and celery in the olive oil until the onions are translucent and the carrots are bright orange. This takes approximately 3-5 minutes. Note: the carrots and celery will not be completely softened at this point.
3. Add the broth and cooked chicken
Add the broth and cut up or shredded chicken to the vegetables. Bring the soup to a boil and then let simmer on low heat for 8-10 minutes until the vegetables are softened. Simmering the soup will create a more flavorful broth.
4. Cook the noodles
Bring the broth back up to a boil. Add the uncooked noodles to the soup and cook until al dente. The time will depend on the type of noodle that is used. Check the pasta container for length of times.
5. Garnish and serve
Add the dried or fresh parsley and serve warm.
Make homemade bread to serve with the Dairy-Free Chicken Noodle Soup
Chicken Noodle Soup tips and tricks:
- Storage – store any leftover chicken noodle soup in an airtight container in the refrigerator for up to 7 days.
- Reheating – reheat any leftovers in a pot on the stove on medium heat until desired warmth is achieved. Note: any leftover pasta will continue to absorb liquid so additional broth may be needed.
- Freezer meal – chicken noodle soup freezes well if the noodles are left out. Follow steps 1 to 3 of the recipe then allow the soup to cool completely. Place the soup in a freezer bag or container. Thaw the soup overnight in the refrigerator, then pour into a large soup pot or Dutch oven on the stove top, bring the soup to a boil, then complete steps 4 and 5.
Dairy-Free Chicken Noodle Soup – Gluten-free Option
Comforting homemade chicken noodle soup full of flavor and packed with protein and fresh produce. This easy recipe is dairy free and can be made with gluten-free pasta.
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Servings: 1
Calories: 395kcal
Ingredients
- 2 tablespoons olive oil
- 3/4 cup onion – diced
- 3/4 cup carrots – cut into circles
- 1/2 cup celery – diced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 2 cups uncooked pasta
- 1 tablespoon fresh parsley
- Salt and pepper to taste
Instructions
- Cut up the vegetables. Chop up the carrots, onions, and celery.
- Sauté the vegetables. Heat the olive oil up to medium heat in a large pot or Dutch oven. Sauté the chopped carrots, onion, and celery in the olive oil until the onions are translucent and the carrots are bright orange. This takes approximately 3-5 minutes. Note: the carrots and celery will not be completely softened at this point.
- Add the broth and cooked chicken. Add the broth and shredded chicken to the vegetables. Bring the soup to a boil and then let simmer on low heat for 8-10 minutes until the vegetables are softened. Simmering the soup will create a more flavorful broth.
- Cook the noodles. Bring the broth back up to a boil. Add the uncooked noodles to the soup and cook until al dente. The time will depend on the type of noodle that is used. Check the pasta container for lengths of time.
- Garnish and serve. Add the dried or fresh parsley and serve warm.
Notes
Gluten-free ingredient variations:
- Chicken stock – Better Than Bouillon has gluten-free ingredients but it is made in a facility that has gluten, people with Celiac Disease should not use it. Swanson 100% Natural Gluten-Free Chicken Broth is a great alternative
- Gluten-free noodles – use gluten-free fusilli pasta or gluten free egg noodles
- Rice – swap out the noodles all together and add 1-2 cups of cooked rice
Optional ingredients to add:
- Bay leaf – 1 or 2 dried bay leaves adds another layer of flavor
- Garlic – 2 cloves of minced garlic
- Fresh Dill – add 1-2 tablespoons when garnishing with the parsley
- Rosemary – 1/2 teaspoon of dried rosemary or 1/2 tablespoon of fresh rosemary
- Thyme – 1/4 teaspoon of dried thyme or 1 teaspoon of fresh thyme
- Peas – add 1 cup of frozen peas right before serving
- Lemon Juice – a small squeeze of a fresh lemon will add a splash of acid to brighten the flavor
Tips and tricks:
- Storage – store any leftover chicken noodle soup in an airtight container in the refrigerator for up to 7 days.
- Reheating – reheat any leftovers in a pot on the stove on medium heat until desired warmth is achieved. Note: any leftover pasta will continue to absorb liquid so additional broth may be needed.
- Freezer meal – chicken noodle soup freezes well if the noodles are left out. Follow steps 1 to 3 of the recipe then allow the soup to cool completely. Place the soup in a freezer bag or container. Thaw the soup overnight in the refrigerator, then pour into a large soup pot or Dutch oven, bring the soup to a boil, then complete steps 4 and 5.
Nutrition
Serving: 1g | Calories: 395kcal | Carbohydrates: 43g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 58mg | Sodium: 1542mg | Fiber: 3g | Sugar: 6g
If you make this Homemade Chicken Noodles leave a comment below and let me know how they turned out. If you have any questions, post them below and I would love to help you out.
